Takeaway-style chicken curry

• Chicken breast fillets500g
• Brown onions150g
• Frozen garden peas150g
• Medium curry powderstore cupboard15g
• Plain flour25g
• Stock cubes (12 pack)1
• Clear honey10g
• Soy sauce15ml
• Basmati rice300g

Plus salt and pepper. About £4.71 for the amounts used.

Method

1. 1

   Cut 500g chicken breast into chunks and fry with 1 onion cut into chunks for 6 minutes.

2. 2

   Stir in 25g flour and 1 tbsp curry powder for 1 minute.

3. 3

   Gradually stir in 1 stock cube dissolved in 450ml boiling water, 2 tsp honey and 1 tbsp soy sauce. Simmer for 10 minutes until thick and the chicken cooked through, adding 150g frozen peas for the last 3 minutes.

4. 4

   Cook 300g rice following the pack and serve with the curry.